Orzo, Black Bean and Edamame Salad

2/3 cup uncooked orzo                                     

¾ cup frozen shelled edamame

¾ cup diced carrots                                                     

¾ cup canned black beans, rinsed and drained

½ cup diced green bell pepper                          

2-3 Tbsp lime juice

1 Tbsp extra virgin olive oil                                           

¼ tsp kosher salt

1/8 tsp black pepper                                        

2 Tbsp finely chopped fresh cilantro

2 Tbsp grated Parmesan cheese

  1. Cook orzo according to package directions, omitting any salt or fat.  About 5 minutes before end of cooking, add edamame and carrots to pot.  Continue cooking until orzo is tender.  Drain, transfer to large bowl; add black beans and bell pepper.  
  2. In small bowl, whisk lime juice, oil, salt and pepper.  Pour over salad, sprinkle with cilantro and top with Parmesan cheese.  Toss gently and serve lukewarm.

 

Makes 4 servings (about 1 cup each)

211 kcal; 6gm total fat; 1gm sat fat; 9gm PRO; 33gm CHO; 2 mg cholesterol; 5gm fiber; 358 mg sodium.

Exchanges:  2 starch; 1 meat; ½ fat.